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Nayrea143, Turock and Pumpkinman have given you some very valuable and sound advice and I can't add anything to what they have already written. Sounds like the wine bug bit you pretty bad, so I can only assume that your production will increase over the years. What this means is that you may...

Mad-Mick, 7 weeks of focus on a particular subject by someone with what used to be termed Asperger's translates into 7 months of effort for a "normal" person. Keep at it- you'll succeed. As John said, "learning as you go" may be a bad business model, but if you don't learn as you go,making...

Beaver Moon The vines have gone to sleep up here in the North Country.

Nice job Jerry! I was a cabinetmaker for 35 years and would have had to complete that in less than 50 hrs. to stay profitable. But who cares as long as you were having a good time for 380 hrs.! Seems like that type of cabinet would lend itself to becoming the base of a two piece open top hutch...

The skins are where all the nutrients reside. Guess he knew that.

Frontenacs Crushed Frontenacs on 9/25

Hill People Country 10/6/2013. Fall in New Hampshire

Quick and dirty formula for adding sugar: To raise 1 gal. of water 1 Bx takes .0834 lbs sugar. Your starting SG of 1.040 is about 10 Bx I'd recommend going to 21 Bx= 1.087 That's a desired rise of 11 Bx, so for a gallon that is 11 x .0834 = .9174 lbs. I've found this pretty accurate for...

Oh- Brix of our Marquettes was 21.3 on 9/25.

Updates 10/4/2013 Bottled 6 gal. of this year's dandelion wine. It turned out good enough to motivate me to make another batch(or two) next spring. It's really a lot like semi-sweet Reisling, but has tastes of grass, tangerine, peanuts(yes peanuts), has a little bite- these according to guests...

Are you sure that's juice you're trying to ferment? J/K What is the temperature? Expiration date on yeast packet?

Crushed and pressed 6 gal. cider using Macouns and Cortlands, crushed and pressed pears for 2 gal. of juice. Pitched the yeast in 3 gal. batch of Frontenacs. Added 2 lb raisins to our 6 gal. batch of Italian Valpolicella. Labeled some 2013 Dandelion Wine we bottled last night.

Blue tubes: http://www.growtube.com/products/

JohnT-"I disagree with hill people, forget about kits. You need to perfect your winemaking skills against fresh grapes. " I agree with your disagreement John. I only added that because it's a cheap way to actually start making some wine and familiarizing yourself with the process while you're...

Well- you can crunch numbers on a planned winemaking business until you fall asleep at your keyboard, but it will get you no where. Plant some vines that are recommended for your zone, prune them, train them, visit local wineries, drink lots of different wines, make some wines from imported...

Dandelion update 9/8/2013 SG at 1.033, ABV = 8.5% Added bentonite slurry mixed with 1/2 qt. wine to the 6 gal. carboy. It was pretty clear to begin with and we probably could have bottled this weekend, but decided on additional clarifying. It tastes great and I will definitely make this...

Brix on 9/1/2013 Brix measurements on 9/1/2013: LaCrescent- 17 Prairie Star- 17.8 Marquette- 15.5 Yakhunter- here is a link for beneficial nematodes Hb: http://www.arbico-organics.com/product/nematodes-hb-backyard/1220300?gclid=CK7Q85rgqrkCFQcB4godvCQADA

Not roundup damage IMHO Shockwave. We had blue tubes on 100 vines planted in May and things were moving along fine until that 2 weeks of rain and then the heatwave at the end of June and beginning of July. Prime conditions for growing fungus, so we took all the blue tubes off early to let the...

Chickens indeed will eat Japanese Beetles- if they could get to them 3-5' up on the vines! I hope the 5 million beneficial nematodes we spread yesterday will interrupt their life cycle enough to get the population under control.

Brix on 8/27/2013 Took some brix readings after some very nice late August weather. Marquette- 15 LaCrescent- 15.5 Prairie Star- 17 Hope to see them climb into the 20's in the coming week or so. Tried spraying with a mix of hot pepper/garlic/soap to control the Japanese beetle...